Moroccan Chicken and Barley Pilaf

• olive oil↗1 tablespoon
• medium red onion, chopped↗1⁄2
• carrot, chopped↗1⁄4 cup
• pearl barley↗1 cup
• garlic cloves, minced↗2
• cinnamon↗1 teaspoon
• cumin↗1 teaspoon
• chicken broth↗2 cans

  14 ounce

• dry sherry↗1⁄4 cup
• bay leaf↗1
• butter↗1 tablespoon
• cooked chicken, shredded (thighs work well)↗1 cup
• cherry tomatoes, halved↗10
• apple, chopped↗1⁄2 cup
• pecan, chopped↗1⁄4 cup
• cup golden raisin↗1⁄4
• teaspoon lemon zest↗1
• lemon, juice of↗1
• salt and pepper, to taste
• lemon wedges4 -6

Step-by-step instructions

1. 1

   In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.

2. 2

   Add garlic, cinnamon, cumin, and barley; stir to coat.

3. 3

   Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.

4. 4

   When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.

5. 5

   Mix with barley.

6. 6

   Serve with lemon wedges.